#EggMomosFTW

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Out of the scores of dozens of times you inspect the refrigerator on a daily basis, seldom does it greet you with fully stacked shelves. I believe that the existence of refrigerators stacked with all kinds of goodies ranging from scones to pastries to beautifully decked cakes to eclairs to roast turkeys to giant jugs of orange juice is a myth that was shamelessly spread by Tom and Jerry cartoons. In a normal household, at least in mine, the maximum I can expect from it is probably that tub of ice cream which pays a visit once in a while apart from the heaps of leftovers saved for a rainy day. Ugh 😐

So, here’s something you can try out (on your own).  This stress-free recipe requires just some basics every kitchen is bound to store, to slay those annoying hunger pangs that can make life miserable for everyone around you.

Trust me, food cannot get easier than this unless you are one of those omnivores who choose to be satiated by a slice of dry bread. 😐 It is food guys! No effort is ever too much. So go ahead and try this out! 🙂

Things you will need for a dozen momos:

  • All purpose flour/ Maida- 1 cup
  • Baking Powder- ¼ teaspoon
  • Eggs- 4
  • Onion- 1 medium sized and finely chopped
  • Green Chillies- 3 or 4 depending on your spice preference/tolerance
  • Chilly Powder, Turmeric Powder- Just enough to sprinkle
  • Soya Sauce- ½ teaspoon
  • Salt, Pepper
  • Olive oil (or any other odourless oil)

How to go about it:

Step 1

Add the baking powder, along with two pinches of salt to the flour and knead into an even dough using water. Keep kneading it till you are certain that there are no lumps formed and the ball of dough looks as smooth as a white pebble.

Step 2

Make small balls (depending on how big you’d like your momos to be) of the dough. Keep them covered with a wet cloth to prevent them from drying up. (“Flour Balls”)

Step 3

Beat the eggs in a bowl with a bit of salt and pepper.

Step4

Heat a tablespoon of oil in a wok and sauté the chopped onion and green chillies till the onion bits turn translucent.

Step 5

Sprinkle some chilly powder and some turmeric powder (depending on your spice preference, but my suggestion would be to restrict it to ½ teaspoon of chilly powder and a ¼ teaspoon of turmeric) and keep sautéing till the onion bits are nice and golden brown.

Step 6

Next, pour the soya sauce into the wok and sauté it for another 30 seconds.

Step 7

Pour the beaten eggs into the wok and make a scramble of the entire mixture up. This is one thing most of us are pros at. Let’s take a moment to count the number of prospective omelets that took the road more travelled- to become a scrambled mess. That’s exactly what is expected of you here. Once that is done, keep the scrambled eggs aside. (“Filling”)

Step 8

Next step would be to flatten out our Flour Balls. You could use your rolling pin for that or you could even choose to flatten it out with your hand considering it’s flour and not concrete. Here, the trick would be to flatten it out very well to make them as thin as possible. And for that, you may need to grease out the stone with a tad bit of olive oil to prevent it from sticking to your rolling pin. The thinner you flatten the dough out, the higher the chances of getting yourself crispy momos, despite not frying them.

Step 9

Scoop up a tablespoon of the Filling and stuff it into each portion of the dough. You may want to be careful to not put more than it can take. So assuming that you have managed to flatten the Flour Balls to form circles, put the filling in the centre and seal the dough from both sides using your fingers. Follow the same procedure for all the flattened Flour Balls.

Step 10

Now you have the choice of either frying the momos or steaming them like I did. I am not a fan of fried food hence, on being given a choice, I always resort to steaming or baking. So if you plan to make a healthier choice like I did, all you need to do is steam them momos for about 20 minutes.

And that will be give you a plateful of delicious egg momos as a tea time treat! They taste best with some spicy chilly garlic sauce, which I will attempt to make on a less ‘hangry’ day. This time I made do with some tomato chilly ketchup and it did just fine.

I urge you to try these out to make an effort to channel the inner Hestia in you. 😀

PS: The boy just suggested that I put in a bit on what steaming is all about. 😐 I had used a steamer for the process. It is the same thing the mallus use for Idiyappams. So if there are any of you who aren’t aware of this tremendously complex process.. NOT! Please take a look at the links below. 

http://www.marthastewart.com/264148/cooking-school-how-to-steam

http://food52.com/blog/8312-how-to-hack-a-steamer

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